Friday, March 6, 2009


This is some meat I'll be selling this weekend at the farmers' makert.

This time around, I told the slaughterhouse to not trim the meat at all. A customer recently said he liked it that way. That's how I ate the stuff in Austria too - a lot of fat and very little meat.

In the distant past, pigs were appreciated for being able to fatten so much. The Mangalitsa breed is from that time.

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